SUNSET DIP
This is a quick and easy snack or party dip. I believe it originally came from the Pace Website. Very versatile as far as adding green onions, black beans or whatever you like!
Provided by Junebug
Categories Spreads
Time 8m
Yield 1 Pie Pan
Number Of Ingredients 3
Steps:
- Spread cream cheese in a 9" microwave safe pie pan.
- Sprinkle with cheddar cheese.
- Microwave on high 2-3 minutes until cheddar cheese is melted.
- Top with Sauce.
- Serve with Chips.
Nutrition Facts : Calories 1316.8, Fat 117, SaturatedFat 73.7, Cholesterol 368.1, Sodium 2927.1, Carbohydrate 23.7, Fiber 4.1, Sugar 9, Protein 49.2
SUNSET DIP
Steps:
- Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese.
- Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips.
SUNSET FOODS' ROASTED RED PEPPER DIP
Sunset Foods is a local grocery store that sells a wonderful red pepper dip from their deli case. This is the recipe for that dip - it's delicious!
Provided by Hey Jude
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place peppers in blender; puree.
- Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
- Slowly add oil while blender is running.
- The dip can be refrigerated in an airtight container for up to 4 days.
- Return to room temperature before serving.
- Serve with vegetables, crostini or pita crisps.
- *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
- **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.
SANTA FE SUNSET DIP
Serve in a small, attractive bowl placed in center of a large serving platter, surrounded with assorted cut-up vegetables and, if desired, baked tortilla chips.
Provided by Mikekey *
Categories Dips
Time 15m
Number Of Ingredients 10
Steps:
- 1. Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
- 2. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese and puree, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency (scraping down the side of the bowl occasionally). Blend until smooth. Blend in salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin, or lemon juice if needed.
- 3. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving.
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